Recipe: Roasted Squash with Red Onions and Lentils

This recipe comes from passionate chef and seasoned BAG volunteer, Bob Morse, who shared this dish with us in our November cooking workshop. The recipe combines elements of two dishes from famed Israeli chef Yotam Ottolenghi into a rich and satisfying plant-based meal.

The dish presents oven-roasted squash and onions served over lentils bursting with flavor from lemon and fresh herbs. It's topped with pistachios and a garlic and lemon tahini drizzle, then dusted with fresh herbs. It can be served as a main course and makes a nice dinner when served with a salad, or also works as a side dish. It is both vegan and gluten-free.

Servings: 2 - 4 (as a main course)

INGREDIENTS
Squash

• 1 large butternut squash (around 2+ lbs), peeled, halved lengthwise, seeded and cut into 3/8" thick half-moons
  
• 2 red onions, cut into 1" wedges
• 2 tablespoons extra virgin olive oil
• 1/4 cup fresh sage leaves, chopped or 1 teaspoon dried sage
• 3/4 teaspoon salt
• Pepper

Lentils

• 1 cup brown or green lentils
• 2 cloves garlic, crushed or minced
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley, chopped 
  
• 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh oregano, chopped 
  
• 3/4 teaspoon salt
• 1 tablespoon olive oil

Tahini Drizzle

• 1/4 cup tahini
• 2 - 6 tablespoons cold water
• 1 1/2 tablespoons lemon juice
• 1 clove garlic, crushed or minced 
  
• ​1/4 teaspoon salt

Topping

• 2 ounces shelled pistachios
• 1 tablespoon each parsley, mint and oregano ​

DIRECTIONS
1. Preheat the oven to 450°F. Fill a medium saucepan halfway with water and place over high heat. Add 1 clove of crushed garlic to 1 1/2 tablespoons lemon juice and set aside to rest.
2. Place the squash and onions in a large bowl with 2 tablespoons olive oil, the sage, 3⁄4 teaspoon salt and several grinds of pepper. Mix well, then spread out on a large parchment-lined baking sheet. Roast until cooked and golden brown, 25 to 30 minutes.
3. Once the squash is in the oven, add the lentils to the boiling water, decrease the heat to medium and simmer until cooked, 15 - 20 minutes. Drain, set aside to cool slightly, then place in a large bowl. Stir in 1 clove of crushed garlic, lemon zest, 1 tablespoon lemon juice, 2 tablespoons parsley, 2 tablespoons mint, 2 tablespoons oregano, 1⁄4 teaspoon salt and 1 tablespoon olive oil. Taste and add up to 1 more tablespoon lemon juice and 1/2 teaspoon salt.
3. While the lentils are cooking, make the tahini drizzle. Add 2 tablespoons water to tahini and mix until combined. Add garlic/lemon juice mixture and continue mixing. Add more water as needed, 1 tablespoon at a time and mix to get the mixture to the consistency of honey.
4. To serve, spread lentils on a platter. Top with roasted squash and onions. Sprinkle with pistachios, drizzle with half of tahini, then sprinkle with some of the remaining fresh herbs. Serve with the rest of the tahini and fresh herbs so that people can add more as desired.